Partially freeze the turkey: Place the turkey breast in the freezer for 45–60 minutes. This firms it up and makes thin slicing easier.

Prep the marinade: In a bowl, combine coconut aminos or soy, apple cider vinegar, Worcestershire (if using), smoked paprika, onion powder, garlic powder, black pepper, red pepper flakes, salt, and avocado oil. Stir well.

Slice the turkey: Using a sharp knife, slice the turkey against the grain into thin strips, about 1/8 to 1/4 inch thick. Thinner slices dry faster and get chewier; thicker slices stay meatier.

Marinate: Add turkey strips to the marinade. Toss to coat. Seal and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

Drain and blot: Remove turkey from the marinade and lay pieces on paper towels. Blot well to remove excess moisture. This helps even drying.

Preheat the air fryer: Set to 180–200°F (80–95°C) if your model allows. If not, use the lowest setting available. Lightly grease the basket or racks with nonstick spray.

Arrange the strips: Lay turkey in a single layer with slight spacing. Avoid overlap. If your air fryer has racks, use them for more capacity and airflow.

Air fry and rotate: Dry at 180–200°F for 2 to 3.5 hours, flipping and rotating racks every 30–45 minutes. Time varies by thickness and air fryer model.

Check for doneness: Jerky should be dry to the touch, deeper in color, and flexible, not brittle. Bend a piece; it should crack slightly but not snap. If the center looks raw or wet, keep going in 15–20 minute increments.

Cool and condition: Let jerky cool on a rack. For best texture, place cooled pieces loosely in a paper bag or a loosely covered container for a few hours to “condition” and equalize moisture.